If you are like me, you appreciate a delicious homemade creamy dressing every once in a while. My dad used to make homemade caesar dressing that is totally different from what you get in a bottle. It was so good I would practically drink it. After doing Whole 30 I have become a little more conscious of ingredients I use. Also, when I was pregnant I would crave this dressing but would be scared away by the raw egg.
I whipped up this eggless, dairyless version of my dad’s drinkable dressing and I am now hooked. It only consists of lemon juice, dijon mustard, anchovies, and some good ol’ evoo. Don’t let the anchovies scare you. I would never dare eat them, but the saltiness and flavor they add are . You can also find anchovy paste in the store which will last much longer and not be as gross looking in your fridge. A dash of worcestershire wouldn’t hurt if you have it on hand. If you use Whole 30 approved mustard, you’ve got a new compliant dressing to add to your rotation.
Dairy Free, Egg Free Caesar Salad Dressing
Ingredients
Juice of half-whole lemon depending on size
1 Teaspoon dijon mustard
1 Clove of garlic
3 Anchovies or a quick squirt of anchovy paste
1 cup olive oil
Method
Add the lemon juice, mustard and anchovies to a blender or immersion blender cup. Blend ingredients for a few seconds. Slowly pour in olive oil as blending on low speed. Pour all over your favorite salad : )
